Sweet Potato Gnocchi with Garlic Brown Butter (Edit recipe)

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Homemade sweet potato gnocchi coated in heavenly garlic brown butter and Parmesan! The gnocchi is just 3 ingredients, and so easy to make. I just love the natural sweetness of these potatoes in this recipe, and it’s perfect for date night.

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

11

Serves: 4

Ingredients

Sweet Potato Gnocchi

2 whole Sweet Potato, about 1.5 lbs
2 cup Gluten-Free Flour, plus more if needed
2 tsp Sea Salt

Garlic Brown Butter Sauce

0.25 cup Butter, Salted
2 sprigs Sage
4 clove Garlic
1 tsp Red Pepper Flakes
1 whole Salt and Pepper, to taste
0.333 cup Parmesan Cheese

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fill a large pot with 1 inch of water and place a steamer basket on top. Bring to a boil, then add sweet potatoes, and cover. Bring the water down to simmer, and steam for 30-40 minutes until fork tender. Cool, then remove the skin.
Place the sweet potatoes in a food processor, and process until smooth and creamy.
Add flour and sea salt, and pulse until combined and forms a dough.
Sprinkle a clean surface with extra flour and place the dough on top and knead. You can add more flour if the dough seems too wet.
Roll your dough into a log about 1 inch thick, then cut into 1-inch long pieces. If you’d like, use a fork to create indents on the gnocchi.
Bring a large pot of water to a boil, and salt generously. Stir in the gnocchi, and cook for about 2 minutes until they start rising to the top. Remove from the water with a slotted spoon and set aside.
Heat a large skillet over medium high heat, then add the butter and sage leaves. Cook stirring until the butter starts smelling fragrant and forming brown specks.
Stir in garlic for 1 minute, then turn down the heat to medium low.
Add the gnocchi to the skillet, and gently toss to coat in the brown butter. Arrange the gnocchi in a single layer and cook for 1-2 minutes until a golden crust forms on the bottom.
Turn off heat, and stir in red pepper flakes, salt, and pepper.
Serve warm, topped with parmesan cheese.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	425
Fat:	12 g
Carbohydrates:	71 g
Protein:	5 g
Cholesterol:	35 g
Sodium:	1724 mg
Fiber:	9 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.